Hushpuppies

Hushpuppies

Yield: Makes about 25

Ingredients:

  • 3/4 cup cornmeal
  • 1/2 cup flour, AP
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt, fine
  • 1 teaspoon sugar
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup buttermilk
  • 2 large eggs
  • 1/4 cup onion, minced

Directions:

  1. Combine cornmeal, flour, baking powder, baking soda, salt, sugar, and cayenne in large bowl. Stir in buttermilk, eggs, and onion until just combined. DO NOT OVER MIX THE BATTER.  (Over mixing the batter will make the hushpuppies dense.) Let batter sit at room temperature for 10 minutes or up to 1 hour.
  2. Preheat fryer to 300℉ degrees. Drop half of batter into oil in heaping tablespoons and fry until deep golden brown, 2 to 3 minutes, turning hushpuppies halfway through cooking. Transfer to wire rack set over rimmed baking sheet, season with salt and repeat with remaining batter. Serve. (Hushpuppies can be refrigerated in airtight container for 2 days. Reheat in 450-degree oven for about 10 minutes.) 

Variations:

Ham and Cheddar Hushpuppies:
Add 4 ounces of chopped ham, 4 ounces shredded sharp cheddar, 2 tablespoons Dijon, and 2 thinly sliced scallions.

Corn and Red Pepper Hushpuppies:
Add 1 cup of corn kernels, 1/2 chopped red bell pepper, and 2 thinly sliced scallions.

Crab and Chive:
Add 1/2 pound of crabmeat, 2 tablespoons Dijon, and 2 tablespoons minced chives.